- 600 g corn flour
- 2 liter water
In the traditional copper pot, or in any other pot, make the water boil and salt it.
Very slowly, add the sieved flour, continuously stirring with a wooden spoon.
Keep stirring, trying to prevent lumps from coming out, until it’s ready, i.e. when it has become solid enough, though still soft.
You can cook it a bit more or a bit less, depending on your taste.
Times may change depending on the flour; the more it’s rough, the longer it has to be cooked. One and a half hour is an average time.
When it’s ready, put it on a wooden chopping board and serve very hot using a wooden spoon.
It’s nice to put on the table the polenta near the bowls containing all the sauces that will be eaten with it.
Photo Credit: Elido Turco